Becsinalt Fogolyleves (Quail Soup) Recipe

• 3 x Quail
• 1 Tbsp. Butter, unsalted
• 1 Tbsp. Lard
• 2 x Carrots, sliced
• 1 sm Onions, sliced
• 1 c. Peas, shelled
• 4 x Mushroom caps, sliced Boletus if possible
• 2 Tbsp. Flour, all-purpose
• 1 tsp Parlsey, flat, minced
• 1 pch Salt
• 6 c. Stock, meat
• 1/4 c. Lowfat sour cream

1. Clean quail and cut into serving pcs.
2. Heat butter and lart in soup pot.
3. Brown quail very rapidly for a few min; then add in vegetables, mushrooms and 1/2 c. water.
4. Cook slowly, uncovered, till water almost disappears.
5. By this time, quail should be quite done.
6. Add in flour, parsley and salt; stir well.
7. Add in meat stock; bring to a boil.
8. Cook over very low heat for a few more min.
9. Just before serving, fold in the lowfat sour cream.
10. Serve liver dumplings or possibly marrow dumpling in the soup.

butter, lard, carrots, onions, mushroom caps, flour, salt, stock, sour cream

Taken from cookeatshare.com/recipes/becsinalt-fogolyleves-quail-soup-81374 (may not work)